If you’re a fan of fiery, rustic chutneys like thecha, then you’re in for a delicious surprise with this bold and flavour-packed Thanni Chutney from Madurai. This traditional South Indian condiment is gaining popularity for its zesty punch and minimal prep time. With ingredients that are likely already in your kitchen, you can whip up this vibrant chutney in just a few minutes—making it an instant favourite for any breakfast spread.
The recipe starts with heating a teaspoon of oil in a pan and sautéing 4 garlic cloves, 1-inch ginger, and 2 green chillies until lightly browned. Next, add 1 chopped onion and cook until soft. Once this mixture has cooled, blend it into a smooth paste with 1/4 cup of roasted chana dal and 1/2 cup of water.
For the aromatic tempering, heat another teaspoon of oil and add 1/4 tsp hing, 1 tsp mustard seeds, 1 tsp urad dal, 2 dried red chillies, 6–7 curry leaves, and 1/4 cup finely chopped onions. Fry until the spices release a strong, fragrant aroma. Now, stir in the blended paste and adjust the consistency with a little more water if needed. Season with salt to taste, ensuring the chutney is thick but easily pourable.
This Madurai-style Thanni Chutney is typically enjoyed poured generously over hot, fluffy idlis. But don’t stop there—it’s equally delightful with dosa, upma, vada, or uthappam. And if you’re someone who loves condiments with a kick, you might even enjoy it straight off the spoon!
Whether you’re introducing a new dish to your South Indian breakfast rotation or simply seeking a spicy side that packs a punch, this Thanni Chutney will quickly become a kitchen staple.
